google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0
6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b
Let's Be Social!
Meet Noreen!
Welcome to Noreen’s Kitchen!
I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.
Ingredients
6 cups fresh or frozen corn kernels 1 cup sweet white onion, chopped 1 cup red onion, chopped 1 cup green bell pepper, chopped 1 cup red bell pepper, chopped 1 cup celery, chopped | Dressing 1 cup granulated sugar 1 cup vegetable oil 1 cup apple cider vinegar 1 tablespoon Dijon mustard 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dry mustard powder 1 teaspoon celery seed 1 teaspoon salt 1 teaspoon cracked black pepper |
Step by Step Instructions
Place corn in a large bowl. If using frozen, thaw by running under cool water. Drain completely.
Combine all the veggies with the corn and stir well to blend.
Combine all the dressing ingredients in a quart jar and shake well to combine.
Pour dressing over vegetable mixture and stir well.
For best results, allow relish to sit in the fridge overnight for the flavors to blend perfectly.
Leftovers can be stored in an airtight container for up to 1 month in the fridge.
ENJOY!